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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Thai Agricultural (1) Infoteca-e (1) BABT (1) Autor Broadway,A. A. (1) CARVALHO, C. W. P. de (1) Chulaluck Charunuch (1) EKIZ,Hacı Ibrahim (1) FRANCO,Célia Maria Landi (1) Gani,Adil (1) Gani,Asir (1) GÖKŞEN,Gülden (1) Haq,Sham Sul (1) JESUS NETA, P. de (1) Kassamaporn Puntaburt (1) LEONEL,Magali (1) MISCHAN,Martha Maria (1) Masoodi,F.A. (1) Nipat Limsangouan (1) OLIVEIRA, L. A. de (1) OLIVEIRA, N. A. de (1) Phisamai Srichayet (1) REIS, R. C. (1) SANTOS,Thais Paes Rodrigues dos (1) Mais... Palavra-chave Pasting properties (5) Morphology (2) Amylose (1) Carob molasses (1) Corn grit (1) Corn starch (1) Extrusion (1) Food technology (1) Gel Texture (1) Grape molasses (1) Ingredients (1) Physioco-chemical properties (1) Pregelatinization (1) Retrogradation (1) Textural profile (1) Thermal properties (1) Viscosity (1) Water chestnut (1) Wheat starch (1) X-ray diffraction (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Folhetos (1) PhysicalObject (1) Ano 2020 (1) 2019 (2) 2010 (1) 2009 (1) País Brazil (4) Thailand (1) Idioma Inglês (4) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Improvement in spray-drying technology for preparation of pregelatinized cassava starch Ciênc. Tecnol. Aliment. SANTOS,Thais Paes Rodrigues dos; FRANCO,Célia Maria Landi; MISCHAN,Martha Maria; LEONEL,Magali. Abstract Native cassava starch was gelatinized under different pretreatment conditions (preheating temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was used to test the three independent variables: the preheating temperature, starch concentration, and heating time, and the behavior of the system was assessed by response surface methodology. The results showed a significant effect of both the preheating temperature and heating time on the cold viscosity. The combination of the preheating temperature and starch concentration affected the crystallinity, enthalpy change, solubility, and final viscosity. Modification by spray-drying resulted in a decrease in the crystalline regions, and enthalpy change,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Morphology; X-ray diffraction; Thermal properties; Pasting properties; Pregelatinization. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400939 Pasting and gel texture properties of starch-molasses combinations Ciênc. Tecnol. Aliment. GÖKŞEN,Gülden; EKIZ,Hacı Ibrahim. Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties were determined. Pasting parameters for carob molasses-starch combinations were higher than grape molasses-starch, due to presence of different sugar content in carob molasses. Textural properties of carob molasses-wheat starch interactions were affected more highly than grape molasses-wheat starch interactions. The starch varieties affected strongly the textural parameters (hardness, adhesiveness,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Corn starch; Wheat starch; Grape molasses; Carob molasses; Pasting properties; Textural profile. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100093 Pasting properties of modified corn grit from extrusion process Thai Agricultural Nipat Limsangouan; Sunaree Thamkrasae; Phisamai Srichayet; Kassamaporn Puntaburt; Chulaluck Charunuch. Effect of extrusion conditions on pasting properties (Cold peak (I), Raw peak, Hold, Breakdown, Final viscosity, Set back, Peak time and Cold peak (II)) of modified corn grit from extrusion process were investigated using Rapid Visco Analyzer (Software: Thermocline for windows Version 2.1 with extrusion profile method). A co-rotating twin screw extruder was used for modified corn grit with three operating factor such as particle size (250, 500 and 600 μm), feed moisture content (14, 16 and 18%) and screw speed (300, 350 and 400 rpm). Increasing feed moisture content results in extrudates with a higher pasting viscosity, but otherwise increasing screw speed shows with a lower response. Particle size has a slightly effect for this experiment. All of... Tipo: PhysicalObject Palavras-chave: Corn grit; Pasting properties; Extrusion; ข้วโพดบดหยาบ; การกดอัดเป็นรูป; สมบัติความหนืด; อุณหภูมิ. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5257 Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India BABT Gani,Adil; Haq,Sham Sul; Masoodi,F.A.; Broadway,A. A.; Gani,Asir. Studies on physicochemical, morphology and pasting properties of starches extracted from water chestnuts of three Lakes of Kashmir valley (Wular, Anchar and Dal Lakes) were conducted to determine their application in different food products. The water chestnut starch from Dal Lake had more oval shaped granules than water chestnut starches from the Wular and the Anchar Lakes.The unique feature of the water chestnut starches were shape of starch granules which looked like horn(s) protruding from the surface which did not appear in other starches already studied. Proximate analysis of water chestnut starches showed that average protein content were 0.4%, amylose 29.5 % and ash 0.007 on dry weight basis. Increase in water binding capacity, swelling power and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Water chestnut; Morphology; Physioco-chemical properties; Pasting properties; Gel Texture. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000300030 Propriedades Tecnológicas de Amidos Isolados de Plátanos e Bananas da Coleção de Germoplasma da Embrapa. Infoteca-e TAKEITI, C. Y.; REIS, R. C.; CARVALHO, C. W. P. de; VIANA, E. de S.; OLIVEIRA, N. A. de; JESUS NETA, P. de; OLIVEIRA, L. A. de. A banana assume grande destaque na produção mundial, sendo que o Brasil ocupa a terceira posição da produção. As bananas podem ser consumidas cruas, enquanto os plátanos são consumidos necessariamente cozidos ou na forma de farinhas devido ao seu elevado teor de amido, constituindo assim uma oportunidade interessante para uso como ingrediente na indústria alimentícia. O objetivo deste trabalho foi caracterizar o amido extraído de 12 genótipos, dentre plátanos e bananas, pertencentes ao banco ativo de germoplasma da Embrapa. Os amidos apresentaram teor considerável de amilose (29,7% a 37,8%), baixos teores de fósforo (0,01% a 0,03%) e de lipídios (< 0,1%), larga faixa de temperatura de gelatinização (66,9 ºC a 90,8 ºC), estrutura granular heterogênea com... Tipo: Folhetos Palavras-chave: Food technology; Amylose; Pasting properties; Retrogradation; Ingredients; Viscosity. Ano: 2020 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1128743 Registros recuperados: 5 Primeira ... 1 ... Última

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